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Pasta with Leek, Pepper and Chive Sauce


  • 1 tbsp olive oil
  • 3 1/2 cups thinly sliced leek
  • 3 yellow or red bell peppers, cut into 1/4-inch strips
  • 1 cup chicken broth
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/2 cup cream cheese
  • 3/4 lb Bionaturae Organic Penne Pasta
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup grated fresh Parmesan cheese
  • 1/4 cup fresh chives, chopped
  • 1/4 cup thinly sliced fresh basil
  • 3 tbsp pine nuts, toasted


Prepare pasta according to directions on package.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes. Stir in broth, zest, and juice; cook 3 minutes.

Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly. Add cooked pasta, salt and pepper, and cook for 2 minutes or until thoroughly heated.

Remove from heat, stir in cheese and remaining ingredients. Serve immediately.

Adapted from Cooking Light

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